Recipe: Mushroom & Spinach Soup

Another recipe – now this is tasty, and a good friend suggested adding shredded chicken to the mix too  -which I think could work a treat. Once I’ve given it a go I’ll be sure to update here


  • 250g Mushrooms – chopped or sliced
  • 2 handfuls of Spinach – chopped [can use frozen if you defrost and drain prior to cooking]
  • 50g Butter
  • 4 tbsp Plain Flour – I use Doves Farm’s Gluten Free
  • 400ml Stock – I’m a fan of Knorr Stock Pots because they’re Gluten Free, and available from most supermarkets
  • 500ml Milk – If you want a thinner soup you can add up to 1 litre, but I only use 500ml as it gives a creamier texture
  • Additions
      • Salt to taste


  • Melt the butter in a large pan, on a low heat
  • Add the flour and stir until the mixture becomes a yellow colour
  • Add the mushrooms and stir until they’re well coated
  • Add the remaining liquid ingredients
    • I add the Stock first and then add the milk slowly
    • Stir the mixture constantly
  • Add the Spinach
  • Bring the mix to a boil and then simmer for 20-30 minutes

You can blend the mixture if you want to, but I prefer a more whole mushroom and a chunkier style soup.

Simple – Enjoy!

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